Some delicious dishes for a cold season meal – VnExpress Cooking

Sweet and sour pork tongue dish.

Pork tongue with sweet and sour sauce

Material: 450 g pork tongue, 1 chicken egg, 3 ears of fresh shiitake mushrooms, 50 g carrots, 50 g peas, 1 onion, 100 g fritters.


Pork tongue is soaked in boiling water, scraped off the white layer, washed, and sliced ​​horizontally about 0.5 cm thick. Onions peeled, diced. Shiitake mushrooms and carrots cut into squares.

Peel carrots and peas. Beat eggs with 1 teaspoon seasoning powder. Dip each slice of pork tongue in the egg mixture, roll in the breadcrumbs, fry in the oil for about 5 minutes, drain the oil.

Make the sauce: Fry the onion with 1 tablespoon of cooking oil. Stir in shiitake mushrooms, carrots, and peas. Season with ketchup, chili sauce, fish sauce, 2 teaspoons of sugar, 1/2 teaspoon of seasoning powder.

Serve with bread and sweet and sour sauce.

Steamed grouper fish.

Steamed grouper with green onions

Material: 1 grouper (about 750g), 150g bacon, 1 carrot, 1 ginger, 50g green onion, 1 horn pepper, 1 bowl of broth, 1 teaspoon tapioca starch, 1 teaspoon oyster soup, seasoning powder, salt, sugar, pepper, cooking oil.


Clean fish, filter the fillet, cut into pieces, marinate with 1 teaspoon pepper, 1 teaspoon seasoning powder, 1/3 teaspoon salt, 1 tablespoon cooking oil. Pork belly boiled, thinly sliced, carrots peeled, cut into chunks, blanched. Peeled ginger, finely chopped, chopped horn chili. Sliced ​​scallions in half, cut the rest into 6-7cm lengths. Use scallions to tie pieces of fish, pork belly and carrots, steam for 10 minutes.

Make the sauce: heat oyster sauce, add broth diluted with tapioca starch, season with 2 teaspoons of sugar and 2 teaspoons of seasoning powder. Pour sauce over fish, sprinkle ginger, chili, scallions on. Steam for 1 more minute.

Eat with vermicelli, raw vegetables, sweet and sour fish sauce.

Five-fruit potential quail

Material: 600 g quail (cleaned), 1 red apple, 1 green apple, 100 g dried lotus seeds, 50 g red jujube, 100 g ginkgo, 200 g tapioca, 200 ml white wine, 1 sachet , 1/2 teaspoon fish sauce, 1/2 teaspoon seasoning powder, 1/2 teaspoon salt, 1 tablespoon sugar, cooking oil.


Remove the intestines from the quail and wash it. Then rinse with white wine, drain. Marinate with fish sauce and 1/5 tablespoon of cooking oil. Fry the quail with half a bowl of oil. Wash lotus seeds, red jujube. Tapioca, ginkgo peeled. Red and green apples remove the seeds, cut into orange nose shapes. Put the quail in the pot, fill it with water, cut the package and put it in. Boil water, add red jujube, lotus seeds, tapioca and ginkgo. Add sugar, salt, seasoning powder. When quail is soft, add red and green apples, cook for 1 more minute to make the broth sweeter.

Serve hot with egg noodles.


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